Sour Cream Cookies
These classic sour cream cookies are soft, tender, and lightly sweetened. Enjoy them plain, dusted with powdered sugar, or finished with buttercream frosting.
Servings
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1¾ cups granulated sugar
- 1 cup full-fat sour cream at room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 3½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Buttercream Frosting (Optional):
- 1 cup 2 sticks unsalted butter, softened
- 16 ounces approximately 4 cups powdered sugar
- 1 –2 tablespoons whole milk as needed
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy. Add the sour cream, eggs, and vanilla extract. Mix until fully incorporated.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Chill the Dough:
- Cover the dough tightly with plastic wrap and refrigerate overnight, or for at least 8 hours, to allow the dough to firm.
Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Scoop the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 11 to 12 minutes, or until the edges are lightly golden and the centers are set.
Cool:
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Frosting Preparation:
- In a mixing bowl, beat the softened butter for 3 to 5 minutes until light and creamy. Gradually add the powdered sugar, beating continuously until smooth. Add the milk and vanilla extract, mixing until the desired frosting consistency is achieved.
Decorate as Desired:
- Once the cookies are completely cooled, frost as desired, or leave them plain. Alternatively, they may be lightly dusted with powdered sugar.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Ensure all other ingredients, such as baking powder and powdered sugar, are certified gluten-free, as some brands may contain trace amounts of gluten due to cross-contamination. The cookies may be slightly more delicate but will retain their soft texture.